Puerto Rican Pot Roast

"From the international cookbook. I prefer to use the stovetop the way this is written, but this recipe says that it can be made in a pressure cooker, reducing the cooking time by one-third."
 
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Ready In:
3hrs 15mins
Ingredients:
15
Serves:
8
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ingredients

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directions

  • Make a deep cut with a sharp knife across the meat.
  • Combine salt pork, capers, oregano and vinegar with half the peppers, chilies and onions.
  • Add 1 T oil.
  • Pound into a smooth mixture and stuff this mixture into the cut in the roast.
  • Melt lard in large saucepan and brown meat on all sides over high heat for 10 minutes.
  • Add water, salt and remaining peppers, chilies and onions.
  • Bring to a boil and simmer over moderate heat for 2 to 2 and 1/4 hours.
  • Add potatoes, tomato and tomato puree, mixed with the rest of the olive oil.
  • Stir into pot.
  • Bring back into boil and cook, uncovered, for 30 minutes or until potatoes are soft and the sauce thickens.

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Reviews

  1. I used 1/2 the meat and potatoes but all of the seasonings/liquids. It was pretty easy to put together and the flavor was outstanding! After the meat was done cooking, I took it out and shredded it with a fork, then put it back in the liquid and let it reduce down at a boil for about 15 min. Absolutely delicious and I will definitely make it again.
     
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